On the mechanism by which oil uptake decreases...

On the mechanism by which oil uptake decreases crispy/crunchy behaviour of fried products

Ton van Vliet, Jendo E. Visser, Hannemieke Luyten
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Volume:
40
Year:
2007
Language:
english
DOI:
10.1016/j.foodres.2007.06.007
File:
PDF, 524 KB
english, 2007
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